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Archive for the ‘Vegetables’ Category

Since Christmas is just upon us, I wanted to make something healthy for brunch because who knows what I will be eating over the next few days. 🙂 I saw a similar recipe to this and decided to make my own. With the bowl of fruit, it was filling, healthy, delicious, and very satisfying. I can’t wait to make this again soon!

Ingredients:

  • 2 eggs
  • 1/2 cup cooked broccoli (this may seem like a lot but I love broccoli; if you don’t, use 1/4 cup or however much you want to)
  • 1 slice sharp cheddar cheese
  • 1 slice swiss cheese
  • Salt & pepper
  • Pat of butter

Directions

  1. In a small frying pan, melt butter.
  2. Crack eggs in and whisk up. Sprinkle salt and pepper on top. Let eggs cook, when they start to firm a bit, add cheese on top. I cut cheese slices in half and alternate them so that they mostly cover the egg (picture will follow next time I make this :)).
  3. When you can tell eggs are cooked through and cheese is mostly melted, top with broccoli. Fold the omelet in half and enjoy!!

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This Saturday was the first one I have had off from work ALL summer…crazy I know! I love farmers markets and since they are usually on Saturdays I have been unable to go. I was SO excited to have this one off so I jumped at the opportunity to the local farmers market with some of my friends. This one is right down the street from my house and it was so much fun…lots of yummy food, beautiful crafts, and everything else that farmers markets have! I bought lots of fresh veggies and put together the yummiest dinner with them and a kafir lime curry sauce that I bought as well. I am definitely going to try to hit up more farmers markets before they stop in October…lots yummy and healthy fruit and veggies and I love tasting everything!!! Below are some pictures of the fresh produce and the dinner that I made with my goodies! 🙂

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Lately I have been making a lot of pizza…boboli makes it so easy with their yummy pizza crusts and once you top them you just need to bake them for 8-10 minutes…dinner in an instant which is what I love! The other night I put together this yummy pizza with ingredients in my fridge…and it was DELICIOUS! I will definitely be making it again soon!

Ingredients:

  • 1 boboli 8 inch pizza crust
  • Basil pesto
  • Fresh spinach (washed)
  • Mushrooms, washed, sliced, and uncooked
  • Fresh garlic (just put a little since there is already lots in the pesto…I love garlic so I always include it in here but if you are not a garlic lover feel free to skip it)
  • Mozzarella cheese
  • Feta cheese
  • Salt and pepper to taste
  • Olive oil
Directions:
  • Preheat oven to 450 degrees.
  • Place pizza crust on a cookie sheet. Top pizza with pesto, garlic (and spread it into the pesto), spinach, and mushrooms. Drizzle olive oil over the mushrooms since they are going on uncooked.
  • Top with cheeses, sat, and pepper.
  • Place in the oven and cook for 8-10 minutes. Let cool and enjoy!
Note: I didn’t put specific amounts of ingredients since you can really put as much as you like of anything on the pizzas. To each their own! 🙂

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I have been craving pizza lately but I feel like when I order it in or go out it is so unhealthy. So tonight I decided to make my own healthy pizza! I love the boboli crusts because you just throw all your topping on, pop it in the oven, cook for 8-10 minutes, and it’s all done and ready to eat! This is a fun thing to make with a lot of people since the pizzas are personal size so everyone can make theirs to their liking. Tonight I used some fresh and healthy ingredients that I had in my fridge…tomatoes, spinach, garlic, and of course cheese. It was so yummy and I can’t wait to make it again soon!

Ingredients:

  • 1 boboli pizza crust (8 inches)
  • Mozzarella cheese
  • Feta cheese
  • Fresh spinach
  • Fresh tomatoes
  • Fresh garlic
  • Tomato sauce of choice
  • Salt and pepper to taste
Note: For all the ingredients just use as much as desired! 
Directions:
  1. Preheat oven to 450 degrees.
  2. Place pizza crust on a cookie sheet. Top with tomato sauce, spinach, tomatoes, mozzarella, feta, fresh garlic, salt, and pepper.
  3. Place in the oven to cook for 8-10 minutes until cheese starts to brown and bubble.
Enjoy!!!

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I woke up this morning after a little too much tequila last night craving something cold and healthy. I looked in the fridge and noticed I had a ton of fresh berries as well as as fresh spinach so I decided to put together this smoothie. I was a little unsure since I have never had spinach in a smoothie before but to be honest you couldn’t even taste it! It made me feel so good knowing that I was drinking up all of the vitamins, minerals, and nutrients in this smoothie. Berries are full of vitamin C, fiber, and powerful antioxidants and spinach is a huge super veggie that is high in vitamins A, C, E, K, calcium, folate, and iron. Definitely a super healthy smoothie and super delicious!!!!

Ingredients:

  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries
  • 1/2 cup fresh or frozen blackberries
  • 1 banana
  • 1 cup fresh spinach
  • 1 non-fat vanilla yogurt
  • Drizzle of agave nectar
  • 3 tbsp. ground golden flaxseed
  • 2 cups ice
Directions:
  • Place all ingredients in blender and bled to desired consistency. Enjoy!
Note: You can always swap in other berries if you would like. I think strawberries would be yummy too but I didn’t have any! 

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We have been having such a hot summer and the last thing that I want is to make something hot for dinner. I made this pasta salad the other night and it was light, healthy, and delicious. The best part was all of the leftovers- I think I got at least 4 meals out of it! I love the crunchiness of the veggies and knowing how healthy it is with the salmon and whole wheat pasta. It would be a fabulous side to bring to a BBQ or party!

Ingredients:

  • 2 5oz. cans salmon (in water)
  • 1/2 cucumber, chopped
  • 2 stalks celery, chopped
  • 2 green onions, chopped
  • 1/ 2 cup mayonnaise
  • Juice of 1/2 lemon
  • Salt and pepper to taste
  • 1 tsp. dried parsley
  • 1/2 tsp. dried dill
  • 1 lb. whole wheat pasta
Directions:
  1. Cook pasta according to package directions.
  2. While pasta is cooking, mix together all other ingredients.
  3. When pasta finishes cooking, drain and let cool. Gently mix in other ingredients and put in the fridge to chill before serving.

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This appetizer sampler was inspired by a lot of random things in my refrigerator… another time that my scrounging has led to yumminess! Sometimes I will make this for a little dinner for myself or I will make it for a group if I am entertaining. I didn’t list amounts in the ingredients since you can pretty much just make as much as you need! I love cheese and crackers at any time and the salami is an added yummy factor. Asparagus and proscuitto is a simple appetizer that a lot of people think sounds complicated but it it super easy and quick to prepare. Babybel cheeses are little and fun and they have so many different flavors to choose from: Original, Bonbel, Gouda, and White Cheddar (and I may be forgetting one or two). Try this little appetizer platter and you will wow everyone- yourself included!

Ingredients:

  • Your favorite crackers (I like the big round whole wheat ones)
  • Sliced deli cheese (I like all kinds but especially Swiss and Cheddar for this)
  • Salami
  • Prosciutto
  • Asparagus
  • Babybel cheese (I love all flavors!)
  • Salt and Pepper
  • Olive Oil
Directions:
  1. Preheat oven to 400 degrees. Drizzle olive oil over a large baking sheet and sprinkle with salt and pepper. Cut ends off of asparagus and rinse. Pat dry and roll asparagus in oil, salt, and pepper and place on baking sheet. Put in the oven and cook on both sides until it starts to brown (turn it after about 5 minutes but check in on it depending how hot your oven is).
  2. While the oven is preheating and asparagus is cooking, work on everything else. 🙂 Cut cheese slices into 4 and assemble salami and cheese onto the crackers. I like the big round crackers since the salami fits perfectly on top (I use Safeway brand whole wheat crackers but I am sure there are a ton of other similar kinds).
  3. When asparagus is done cooking, let it cool and then roll it the long way in the prosciutto.
  4. Arrange everything on a large serving plate (or you can have a plate for each appetizer if you are making lots of each). Something else fun that I like to do is make a little plate for everyone that I am entertaining but you can do whatever you want to. 🙂
Serve with: White or red wine and/or cocktails. This is a perfect starter for an Italian meal- I used it as my starter for a meal of stuffed shells and Caesar salad and it was a perfect pairing. 🙂

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The other night I made a yummy salmon salad for dinner and I had another half piece of salmon left over so I wanted to use it up the next night before it went bad. By the time I got around to eating dinner, it was almost 10 o’clock, so I wanted to make something quick. I rummaged around in my cabinets and refrigerator and found a package of pre-cooked brown rice that I had bought out of curiosity as well as some zucchini, summer squash, and mushrooms. Voila, salmon, rice, and veggies! All three of these foods are some of my favorites and it is also a super well balanced meal with the lean protein and omega 3’s in the salmon (can everyone tell I am obsessed with omega 3’s lately? :)), whole grains and fiber in the brown rice, and the vitamins minerals, and fiber in the veggies. This really was an accidental meal but it was so yummy that I know I will make it more often!

P.S. The pre-cooked brown rice was AMAZING. It is going to be my new favorite cabinet staple for when I am making dinner in a hurry! 🙂

Serves: 1

Ingredients

  • Baked salmon (leftover or fresh)
  • 1 package Organics pre-cooked brown rice
  • Zucchini, rinsed and sliced (as much as you would like)
  • Summer squash, rinsed and sliced (as much as you would like)
  • Mushrooms (as much as you would like)
  • Salt
  • Pepper
  • Olive Oil
  • 1 garlic clove
Directions
  1. If cooking salmon from fresh, preheat oven to 350 degrees. Drizzle olive oil in a small baking pan and place salmon in it. Squeeze lemon juice and season salmon as desired. Place in the oven and bake for about 30 minutes, until salmon is cooked through. If not cooking salmon from fresh, just heat it in the microwave until it is warmed up.
  2. Rinse and chop veggies and sauté in olive oil, garlic, salt and pepper until cooked to your desired consistency.
  3. Cook rice in microwave according to package directions- it only takes 90 seconds!
  4. When everything is finished cooking, assemble meal. Put the rice on the bottom of the plate and top with the veggies and salmon. Enjoy!!
Note: This meal is so yummy and healthy you don’t HAVE to use leftover salmon, you can make it out of fresh cooked salmon too… I know I will! 🙂
Veggies cooking!

My new favorite shortcut!

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Yum! This is a meal that I cannot wait to make again! I’ve been really into salads lately, since they are light and healthy and also since summer is coming I am starting to work on my bikini body 🙂 I love to add as many colors into my salads- it makes it look pretty and also the more colors, the more vitamins, minerals, and nutrients are in your meal! Salmon is a fabulous addition to the salad because it is full of important omega 3’s that our bodies NEED to stay healthy. I’m not a big meat eater, but I have always loved salmon for its taste as well as the health benefits that it offers. In addition to the omega 3’s in the salmon and avocado, this salad is also full of vitamin C in the tomatoes, red peppers, and mandarin oranges, beta carotene in the carrots and red pepper, and LOTS of fiber in all of the veggies. So eat up and enjoy this super yummy and healthy salad!

Here is the recipe:

Ingredients

  • Greens of choice (I use mixed greens, spinach, really whatever appeals to me when I am at the grocery store)
  • Carrots
  • Snap peas
  • Tomatoes
  • Red Pepper
  • Avocado
  • Cucumber
  • Pine nuts
  • Feta cheese
  • Mandarin oranges
  • Salad dressing of choice (I like Annie’s dressings- balsamic, goddess, honey mustard, they are all yummy!)
  • 1/4 lb. baked salmon seasoned with lemon juice and lemon peppers (or your favorite seasonings)
Directions
  1. Preheat oven to 350 degrees. Drizzle olive oil in a small baking pan and place salmon in it. Squeeze lemon juice and season salmon as desired. Place in the oven and bake for about 30 minutes, until salmon is cooked through.
  2. Wash and chop veggies and prepare salad while salmon is baking. There are not really specific quantities for the ingredients listed above. I usually just put as much in of everything as I want depending on how hungry I am. Use as much or as little as you would like and feel free to be creative and add different colors, fruits, or veggies to the salad. When salmon is done cooking, let it cool for a few minutes and then flake it over the salad. Drizzle dressing of choice and EAT UP this yummy and guilt free meal!

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I’ve eaten a staggering amount of kale this summer and am constantly finding endless ways to prepare it.  Here’s the latest from Mom/Auntie Joan…

Wash and dry a bunch of kale leaves and remove stems and spines (I use my kitchen shears). Slice the kale. In a frying pan, saute half a sliced onion and a crushed clove of garlic in olive oil.  Add the kale and continue to stir fry for a few minutes.  Add 1/2 cup of chicken broth, put a lid on the pan, turn down the heat and let steam for a few minutes.  It’s the perfect side dish for almost everything.  Enjoy!

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